- \n
- 1 goat (nice leg of goat)<\/li>\n\n\n\n
- 20 cl of extra-virgin olive oil<\/li>\n\n\n\n
- 1 lemon (juice)<\/li>\n\n\n\n
- 2 cloves of garlic<\/li>\n\n\n\n
- Herbs of the Maquis<\/li>\n\n\n\n
- Nepita<\/li>\n\n\n\n
- Salt<\/li>\n\n\n\n
- Pepper<\/li>\n\n\n\n
- Myrtle berries (a handful)<\/li>\n\n\n\n
- 50 cl of red wine<\/li>\n\n\n\n
- 1 kg of potatoes (preferably small ones)<\/li>\n\n\n\n
- 500 grams of carrots<\/li>\n\n\n\n
- 300 grams of chestnuts<\/li>\n\n\n\n
- 2 onions<\/li>\n<\/ul>\n\n
![\"Corsican](\"https:\/\/i0.wp.com\/www.lettera.corsica\/wp-content\/uploads\/2020\/01\/recette-cabri-roti-corse-Hlphoto-dreamstime.jpg?resize=683%2C1024\")
<\/figure>\n\nPreparation <\/h2>\n\n
Before you begin, keep in mind that you\u2019ll need to allow a good hour and a half for the kid to cook\u2014or even longer if you prefer to cook it slowly (for a more tender meat) at a lower temperature (between 120\u00b0C and 130\u00b0C). What time are your guests arriving? <\/p>\n\n
Let’s start with the marinade. Prepare it carefully with parsley, oil, rosemary, nepita, crushed garlic, lemon juice, and a little olive oil. <\/p>\n\n
Brush the kid with this sauce and place it in a baking dish or a fairly large casserole dish. Bake in a hot oven (200\u00b0C). <\/p>\n\n
Turn it over from time to time so it browns on all sides (if you’re using an open pan). Feel free to baste it regularly. Season with salt and pepper. <\/p>\n\n
Meanwhile, we\u2019ll get started on the side dishes: par-cooking\u2014by steaming\u2014the potatoes and vegetables of your choice (carrots, bell peppers, chestnuts if you like them, eggplant…).<\/p>\n\n
Halfway through cooking, remove the dish from the oven and add the potatoes and vegetables, along with the coarsely chopped onions and garlic cloves. Drizzle them with a little olive oil and some of the cooking juices. This way, they\u2019ll cook in the oven in the goat\u2019s sauce. Garnish your dish however you like\u2014you\u2019re the chef. <\/p>\n\n
After about 20 minutes, add a little red wine. Sprinkle in some myrtle berries if you have them, as they’ll give your dish a delicious flavor. <\/p>\n\n
Lower the temperature to 150\u00b0C and let it simmer until the wine has reduced and the vegetables are tender. If necessary, stir a little and add a splash of water. <\/p>\n\n
You\u2019ll want to leave room for the rest of the meal\u2026 So don\u2019t be too generous with the portions when serving. For sides, you already have the flavorful potatoes and the tender vegetables. <\/p>\n","protected":false},"excerpt":{"rendered":"A leg of lamb that melts in your mouth thanks to slow cooking and a marinade\n","protected":false},"author":1,"featured_media":6747,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"csco_singular_sidebar":"","csco_page_header_type":"","csco_page_load_nextpost":"","csco_post_video_location":[],"csco_post_video_url":"","csco_post_video_bg_start_time":0,"csco_post_video_bg_end_time":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":true},"categories":[110],"tags":[],"class_list":["post-6746","post","type-post","status-publish","format-standard","has-post-thumbnail","category-corsican-recipes","cs-entry","cs-video-wrap"],"acf":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.lettera.corsica\/wp-content\/uploads\/2020\/01\/recette-cabri-roti-Hlphoto-vertical-dreamstime-scaled.jpg?fit=2560%2C1709&ssl=1","_links":{"self":[{"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/posts\/6746","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/comments?post=6746"}],"version-history":[{"count":2,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/posts\/6746\/revisions"}],"predecessor-version":[{"id":6751,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/posts\/6746\/revisions\/6751"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/media\/6747"}],"wp:attachment":[{"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/media?parent=6746"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/categories?post=6746"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/tags?post=6746"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}